In a large pan add oil and chopped Pancetta (add a small amount of water) and cook covered until water evaporates and pancetta is golden.

Cook pasta in salted boiling water.
While pasta is cooking, to the pan with the pancetta add the chopped sun-dried tomatoes, and the rest of the ingredients. Cook for 1-2 minutes add pasta and approximately 1/4 cup pasta water stirring to combine, cook another minute and serve, top with freshly chopped basil or Italian parsley and freshly grated Parmesan cheese.